Turron almond candy is a Spanish nougat made by combining toasted almonds with honey, sugar, and whipped egg whites. This soft, chewy version is set in a pan and sliced into small pieces; Spanish turron also has firm, crunchy styles, and recipes vary by region and family.
Serves 16 · Prep 25 min · Cook 25 min · Total 5 hr 50 min
Ingredients
- 2 cups whole blanched almonds (280 g)
- ⅔ cup mild honey, such as orange blossom or clover (225 g)
- ¾ cup granulated sugar (150 g)
- 1 large egg white, at room temperature (about 30 g)
- ⅛ teaspoon fine salt (about 0.7 g)
- 2 sheets edible wafer paper, cut to fit an 8-inch (20 cm) square pan, optional (about 15 g total)
Instructions
- Prepare the pan and almonds. Line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides. If using wafer paper, set one sheet in the bottom. Toast the almonds in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and lightly golden; transfer to a plate to cool. Alternatively, toast them on a baking sheet at 325°F (165°C) for 8–10 minutes. Keep the oven or a warm spot available so the almonds do not become cold before mixing.
- Heat the honey and sugar. Put the honey and sugar in a medium, heavy-bottomed saucepan. Stir over low heat just until the sugar dissolves, then stop stirring and bring the mixture to a steady boil. Cook until a candy thermometer reads 300°F (149°C), the hard-crack stage, usually 8–12 minutes. Swirl the pan gently if the syrup colors unevenly. Keep the thermometer tip in the syrup without touching the pan’s base.
- Whip the egg white. While the syrup cooks, beat the egg white and salt in a clean, grease-free heatproof bowl until it forms soft peaks, about 2–3 minutes with a hand mixer. Once the syrup reaches temperature, remove it from the heat. With the mixer running on low, pour the hot syrup in a thin, steady stream into the egg white, aiming between the beaters and the side of the bowl. Avoid pouring onto the beaters, which can fling hot syrup.
- Beat and fold in the almonds. Increase the mixer speed to medium-high and beat for 4–6 minutes, until the mixture is thick, glossy, and holds its shape. It will be very sticky. Fold in the warm almonds promptly with a sturdy spatula. Work carefully: the nougat and bowl are hot, and the mixture firms as it cools.
- Pack and set. Scrape the mixture into the lined pan and press it into an even layer with an oiled spatula or a second piece of parchment. Do not press with bare hands. Add the second wafer-paper sheet on top, if using, and press lightly. Leave the pan at cool room temperature for 5 hours, or until the nougat is firm enough to cut.
- Slice. Lift the slab out using the parchment. With a large, lightly oiled chef’s knife, cut it into 16 small squares or bars. If the nougat is too hard to cut, let it stand at room temperature for 10–15 minutes; if it is too sticky, chill it briefly and wipe the knife between cuts.
Tips
- Use a thermometer. Honey and sugar can go from undercooked to overcooked quickly. A candy thermometer gives the most reliable texture; check that it is not touching the saucepan.
- Choose a mild honey. Strong, dark honey can overpower the almonds. Orange blossom honey is traditional in some Spanish versions; clover honey is a practical, mild substitute.
- Keep the almonds warm. Cold nuts can make the nougat seize and become difficult to spread. Warm them gently in a low oven if they cool while you prepare the syrup.
- Handle hot syrup with care. Boiled sugar causes severe burns. Use a deep saucepan, keep children away, and do not touch or taste the syrup while hot.
Serving Suggestions
Serve turron in small slices with espresso, black tea, or after-dinner coffee. Its honeyed sweetness pairs well with unsweetened drinks and fresh orange segments. For a dessert board, arrange it with dried figs, dates, or a few pieces of dark chocolate. Since the candy is rich and chewy, small portions are usually enough.
Variations
For a more aromatic batch, stir in ½ teaspoon (2.5 ml) finely grated orange zest with the almonds. A pinch of ground cinnamon can also complement the honey, though it will make the flavor less classic. You can replace up to ½ cup (70 g) of the almonds with toasted hazelnuts, but the result will no longer be all-almond turron.
For a crisp, hard-style turron, use a recipe specifically formulated for hard nougat; simply cooking this soft-style mixture longer can make it overly hard or scorch the honey. Wafer paper is traditional in many nougat preparations and keeps the candy from sticking, but parchment works well for this home version.
Storage and Reheating
Store cut pieces in an airtight container in a cool, dry place for up to 2 weeks, separating layers with parchment. Avoid humid conditions, which can make the surface sticky. Refrigeration is not usually needed and may cause condensation when the candy is brought back to room temperature. If your room is warm, refrigerate the sealed container and let it come to room temperature before opening to limit moisture on the candy. Do not reheat turron; warming makes it soft and sticky. Discard pieces that become damp or show signs of spoilage.
Frequently Asked Questions
Is turron the same as nougat?
Turron is a Spanish type of nougat, commonly made with honey, sugar, egg white, and almonds. The name covers different textures, including soft and chewy and hard and brittle versions.
Can I make it without a candy thermometer?
A thermometer is strongly recommended because the syrup must reach the hard-crack stage. Without one, a small drop in cold water should form hard, brittle threads that snap, but this test is less precise and hot syrup is hazardous.
Why did my turron turn out sticky?
The syrup may not have reached 300°F (149°C), or humidity may have softened the candy. Let it set fully in a dry room, then store it airtight with parchment between the pieces.
Can I use unblanched almonds?
Yes. Unblanched almonds have their skins on and give the candy a more rustic look and slightly deeper flavor. Toast them as directed and use the same quantity by weight.
Can I make turron ahead?
Yes. Make it up to 2 weeks ahead and store it airtight in a cool, dry place. For the best texture, slice it after it has set and keep the pieces protected from humidity.
Is wafer paper essential?
No. It is optional and traditionally helps prevent sticking, but parchment works as a lining and makes it easy to lift the candy from the pan. Wafer paper is edible; use food-grade sheets intended for confectionery.